Slow Cooker Banana Upside Down Cake

You can never have too many dessert recipes, so give Slow Cooker Bananan Upside Down Cake a try. This recipe makes 8 servings with 567 calories, 6g of protein, and 22g of fat each. For 85 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 996 foodies and cooks. From preparation to the plate, this recipe takes about 3 hours and 40 minutes. It is brought to you by Foodnetwork. Head to the store and pick up egg yolk, sugar, cake flour, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 35%. If you like this recipe, you might also like recipes such as Slow-Cooker Cranberry Upside-Down Cake, Slow-Cooker Pineapple Upside Down Cake, and Slow Cooker Pineapple Upside-Down Cake.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 210 minutes

 

Ingredients:

3/4 teaspoons baking powder

2 pounds ripe medium bananas (about 6), peeled and halved lengthwise

3/4 cup firmly packed dark brown sugar, plus for lining the cooker

3/4 cups cake flour

3 tablespoons dark rum

1 large egg, at room temperature

1 large egg yolk, at room temperature

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Ice cream for serving

1/4 teaspoon fine salt

2/3 cups sugar

4 tablespoons unsalted butter, softened (1/2 stick)

5 tablespoons unsalted butter, in small pieces, plus more for the cooker

2 tablespoons whole milk, at room temperature

Equipment:

slow cooker

aluminum foil

whisk

bowl

hand mixer

paper towels

spatula

Cooking instruction summary:

Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas. Slice or spoon cake into bowls and serve with ice cream, if desired.

 

Step by step:


1. Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar

2. Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.

3. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.

4. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour.

5. Mix briefly at medium speed to make a smooth batter.

6. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.

7. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.

8. Slice or spoon cake into bowls and serve with ice cream, if desired.


Nutrition Information:

Quickview
567k Calories
6g Protein
21g Total Fat
87g Carbs
3% Health Score
Limit These
Calories
567k
28%

Fat
21g
34%

  Saturated Fat
13g
83%

Carbohydrates
87g
29%

  Sugar
64g
72%

Cholesterol
109mg
37%

Sodium
146mg
6%

Alcohol
1g
10%

Get Enough Of These
Protein
6g
13%

Vitamin B6
0.48mg
24%

Manganese
0.45mg
22%

Potassium
635mg
18%

Vitamin B2
0.3mg
18%

Vitamin A
815IU
16%

Phosphorus
160mg
16%

Selenium
10µg
15%

Fiber
3g
15%

Calcium
141mg
14%

Vitamin C
10mg
12%

Magnesium
46mg
12%

Vitamin B5
1mg
10%

Folate
36µg
9%

Copper
0.15mg
7%

Vitamin B12
0.4µg
7%

Zinc
0.9mg
6%

Vitamin E
0.85mg
6%

Vitamin B1
0.08mg
5%

Vitamin B3
0.99mg
5%

Iron
0.83mg
5%

Vitamin D
0.66µg
4%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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